Ristretto

The word ristretto means 'restricted' in Italian, referring to the reduced water volume. Because solubles extract in a roughly sequential order—acids and sugars first, then bitter compounds—a ristretto captures the front end of extraction while leaving behind the heavier, more astringent molecules. This produces a thick, sweet, and intensely aromatic shot, but with less balance than a full-ratio extraction. Ristrettos are commonly used in milk drinks where their concentrated sweetness cuts through steamed milk effectively. A finer grind is typically used to maintain sufficient contact time despite the reduced yield.